- 1/4 cup olive oil
- 1 1/2 pounds russet potatoes, peeled and cut into wedges
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add potatoes; cook until lightly golden, 5 to 8 minutes.
- Sprinkle garlic powder, salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
06/22/2019
recipepes.com
nstant pot® garlic roasted potatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
